Pistachio Tart

Pistachio Tart: A Decadent, Nutty Delight

This Pistachio Tart is a stunning and delicious dessert that combines the earthy flavor of pistachios with the richness of coconut and the sweetness of maple syrup. The combination of a crunchy buckwheat-oat crust and a creamy pistachio filling makes for a unique, indulgent treat that’s also gluten-free and dairy-free. The elegant garnish of dark chocolate and dried rose petals adds a beautiful finishing touch, making this tart perfect for special occasions or when you want to impress guests.

Ingredients:

For the Crust:

• 1 cup (170 g) roasted buckwheat
• 1 cup (90 g) oat flakes (use gluten-free oats for a GF option)
• ¼ cup (21.5 g) cacao powder
• ¼ teaspoon (1.25 g) Himalayan pink salt
• 6 medjool dates, pitted
• 3 tablespoons (44.5 g) coconut oil, solid
• 3 tablespoons (44.5 ml) pure maple syrup

For the Filling:

• 1 ½ cups (184.5 g) pistachios, shells removed
• 1 can (400 ml) chilled coconut milk (use only the thick part from the top of the can)
• ½ cup (122 g) vanilla soya yogurt
• ½ cup (118 ml) maple syrup
• 4 tablespoons (60 g) coconut oil, solid
• 1 teaspoon (5 ml) almond extract

For Garnish:

• ¼ cup (30 g) chopped pistachios
• ¼ cup (45 g) chopped dark chocolate
• ¼ cup (32 g) dried rose petals

Directions:

1. Prepare the Pistachios:

• Soak the pistachios in a large bowl filled with water. Refrigerate them overnight, or for at least 6 hours.
• After soaking, rinse the pistachios and remove as many skins as possible by rubbing them between your fingers. Set aside.

2. Make the Crust:

• In a food processor, combine the roasted buckwheat, oat flakes, cacao powder, and Himalayan pink salt. Process until you achieve a fine crumb texture.
• Add the medjool dates, coconut oil, and maple syrup to the food processor. Continue processing until the mixture forms a sticky, dough-like consistency. If it’s too dry, add a teaspoon of water at a time until it holds together when pressed.
• Line the base of a 9-inch springform tin with parchment paper. Press the dough evenly into the base and up the sides, smoothing it with a spatula or the bottom of a glass for a neat finish.
• Place the crust in the freezer to set while preparing the filling.

3. Make the Filling:

• In a high-speed blender, combine the soaked pistachios, the thick part of the chilled coconut milk, vanilla soya yogurt, maple syrup, coconut oil, and almond extract. Blend until smooth and creamy, ensuring there are no lumps.
• Pour the pistachio filling into the prepared crust, smoothing the top with a spatula.
• Gently tap the tin on the counter to release any air bubbles.
• Freeze the tart for 2-3 hours, or until fully set.

4. Decorate and Serve:

• Once the tart is set, carefully remove it from the springform tin while it’s still frozen.
• Decorate the top with chopped pistachios, dark chocolate, and dried rose petals for a stunning presentation.
• Allow the tart to defrost at room temperature for 30-40 minutes before slicing and serving.

Recipe Tips:

• Soaking Pistachios: Soaking the pistachios softens them, making it easier to blend them into a smooth filling. Don’t skip this step!
• Coconut Milk: Make sure to use the thick, creamy part of the chilled coconut milk for a rich, luscious filling.
• Gluten-Free Option: Ensure the oats are certified gluten-free if you’re making this for someone with gluten sensitivity.

Serving Suggestions:

This Pistachio Tart makes for a perfect dessert for special events like birthdays, holidays, or dinner parties. Serve with a cup of tea or coffee for an extra luxurious experience. The combination of flavors and textures will leave your guests asking for seconds!

Nutrition Information:

• Prep Time: 20 minutes (plus soaking and freezing time)
• Cooking Time: None
• Total Time: 3-4 hours
• Calories: 380 kcal per serving
• Servings: 8-10 servings

Pistachio Tart is a dessert that truly shines with its blend of nutty, creamy, and subtly sweet flavors. The decorative toppings of dark chocolate, pistachios, and dried rose petals not only add visual appeal but also introduce additional layers of texture and flavor. Make this tart for your next gathering, and prepare to wow everyone with its elegance and taste!

Pistachio Tart

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• Author: Dulcia
• Total Time: 3-4 hours
• Yield: 8-10 1x

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Description

This Pistachio Tart is an elegant and indulgent dessert, combining the smooth richness of pistachio cream with the bold flavors of dark chocolate and the delicate floral notes of rose petals. The buckwheat and oat crust adds a wholesome, nutty crunch, providing the perfect base for the creamy filling.

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Ingredients

Scale 1x2x3x

For the Crust:
1 cup (170 g) roasted buckwheat
1 cup (90 g) oat flakes (use gluten-free oats for a GF option)
¼ cup (21.5 g) cacao powder
¼ teaspoon (1.25 g) Himalayan pink salt
6 medjool dates, pitted
3 tablespoons (44.5 g) coconut oil, solid
3 tablespoons (44.5 ml) pure maple syrup
For the Filling:
1 ½ cups (184.5 g) pistachios, shells removed
1 can (400 ml) chilled coconut milk (use only the thick part from the top of the can)
½ cup (122 g) vanilla soya yogurt
½ cup (118 ml) maple syrup
4 tablespoons (60 g) coconut oil, solid
1 teaspoon (5 ml) almond extract
For Garnish:
¼ cup (30 g) chopped pistachios
¼ cup (45 g) chopped dark chocolate
¼ cup (32 g) dried rose petals

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Instructions

To Prepare the Pistachios:
Soak the pistachios in a large bowl covered with water, refrigerating overnight (or for at least 6 hours).
Rinse the soaked pistachios and remove as many of the skins as possible by rubbing them with your fingers.
For the Crust:
Add the roasted buckwheat, oat flakes, cacao powder, and salt to a food processor. Process until you get a fine crumb texture.
Add the medjool dates, coconut oil, and maple syrup. Continue processing until the ingredients form a sticky, dough-like consistency. If the mixture is too dry, add a teaspoon or two of water until it holds together when pressed.
Line the base of a 9-inch springform tin with parchment paper. Press the dough evenly into the base and up the sides of the tin, smoothing it with a spatula or the bottom of a glass. Trim the edges for a neat finish.
Place the crust in the freezer to set while preparing the filling.
For the Filling:
In a high-speed blender, combine the soaked pistachios, chilled coconut milk (only the thick part), vanilla soya yogurt, maple syrup, coconut oil, and almond extract. Blend until completely smooth and creamy.
Pour the filling into the prepared crust. Tap the tin gently on the counter to remove any air bubbles.
Freeze the tart for 2-3 hours until fully set.
To Decorate and Serve:
Once set, carefully remove the tart from the springform tin while it’s still frozen.
Decorate the top with chopped pistachios, dark chocolate, and dried rose petals.
Allow the tart to defrost for 30-40 minutes before serving.

• Prep Time: 20 minutes (plus soaking and freezing time)

Nutrition

• Calories: 380